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Sites:

  •  American Fondue  - http://www.cdkitchen.com/recipes/ap/chees/ap-chee020.shtml
     Quick cheese fondue relying on Velveeta cheese and dried onion soup mix.
  •  Fondue by GourmetSleuth  - http://www.gourmetsleuth.com/fondue.htm
     Includes descriptions, recipes, serving and preparation equipment and fondue etiquette.
  •  Fondue Set and Recipes  - http://www.homesteadmarket.com/fondueset.html#fondue
     Two recipes presented by a seller of fondue equipment; one for a traditional cheese fondue with alcohol, the other for a non-alchoholic version.
  •  Sausage Fondue Ole'  - http://www.insca.org/recipes/fondue.htm
     Relies on condensed cheddar cheese soup, beer, chilies, and sausage pieces.
  •  Swiss Cheese Fondue  - http://www.recipesource.com/special-diets/vegetarian/swiss-cheese-fondue1.html
     Vegetarian recipe using Gruyere, Appenzeller, and Tilsit cheeses.
  •  Cheese Fondue  - http://www.recipesource.com/special-diets/vegetarian/cheese-fondue1.html
     Ovo-lacto vegetarian recipe making use of milk, cottage cheese, and two kinds of pasteurized processed cheeses.
  •  Creamy Cheese Fondue from RecipeSource  - http://www.recipesource.com/munchies/appetizers/cheese/creamy-cheese-fondue1.html
     American and cream cheese with chives are the base of this recipe. Direction for microwave available.
  •  Foolproof fondue  - http://www.chatelaine.com/article.jsp?page=read&cid=2834
     Microwave recipe with several suggested variations.
  •  Virtual Fondue  - http://home.earthlink.net/~virtual.fondue
     Recipes for cheese, meat, and dessert fondues.
  •  Welsh Fondue  - http://www.recipesource.com/side-dishes/cheese/fondue/welsh1.html
     Made with finely chopped leeks, lager, and Caerphilly cheese.
  •  Golden Vegetable Fondue  - http://www.recipesource.com/soups/soups/golden-vegetable-fondue1.html
     Use sausages and potatoes for dipping.
  •  Israeli Fondue  - http://home.earthlink.net/~virtual.fondue/israeli.html
     Made with avocados, lemon juice, garlic, dry white wine, Edam cheese, and smetana or thick sour cream. Used for dipping bread, and red and green peppers.
  •  Fondue Revival  - http://www.findarticles.com/p/articles/mi_m1216/is_2_204/ai_59247087
     A little history plus a broth-based recipe.
  •  Rediscovering Fondue  - http://homecooking.about.com/library/weekly/aa041299.htm
     History, how-to, tips and recipes for home cooking from About.com.